Preheat the oven to 200°C (180°C fan)/Gas mark 6.

Season the chicken breasts with salt and pepper.

Place the flour in a shallow bowl. Beat the eggs in a second shallow bowl. In a third shallow bowl, mix the breadcrumbs, parmesan cheese, garlic powder, oregano, basil, salt, and pepper.

Dip each chicken breast in the flour, then in the egg, and finally in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to coat it well.

Heat the oil for shallow frying in a large frying pan over medium heat. Cook the chicken breasts for 3-4 minutes on each side until golden brown and set aside.

In a separate pan, heat up the olive oil and add the minced garlic, sauté for 1 minute until fragrant.

Add the chopped tomatoes, oregano, basil, sugar, salt and pepper. Bring to a simmer and cook for 5-7 minutes until the sauce has thickened slightly.

Spread a thin layer of tomato sauce in the bottom of a baking dish. Place the chicken breasts on top of the sauce, and spoon more sauce over the chicken. Top with grated mozzarella cheese.

Bake for 15-20 minutes or until the cheese is melted and bubbly.

Garnish with fresh basil leaves and serve with spaghetti or your favourite pasta. Enjoy!